Go Back
+ servings
Spicy Chipotle Breakfast Hash | Kita Roberts GirlCarnivore.com

Spicy Chipotle Breakfast Hash

Sucker for a great brunch recipe? Me too. This Spicy Chipotle Breakfast Hash is quick, easy and cheap. Perfect for a lazy weekend.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 4 large russet potatoes cleaned
  • 3 tbs butter
  • salt and pepper
  • 1/4 red onion diced
  • 1/2 red pepper diced
  • 1/2 green pepper diced
  • 1 tsp paprika
  • 1/2 tsp Cumin
  • 1/8 tsp Cayenne
  • 1 cup leftover pulled BBQ chicken or pork - whatever ya got
  • 4 slices Cheddar Cheese or 2 oz shredded
  • 4 eggs
  • pico fresh tomatoes, and scallions for topping

For the Chipotle Cream

  • 1/4 cup sour cream or crema if you have some on hand
  • 1 - 3 tbsp chipotle sauce
  • salt and pepper
  • 1 scallion green part only, diced
  • Few sprigs of cilantro chopped


  • Preheat the oven to 325 degrees.
  • Peel and dice your potatoes into 1/2" cubes.
  • Preheat a large oven-safe skillet over medium high heat. Add butter and swirl to coat. 
  • Toss in the potatoes and season with salt. 
  • Allow the potatoes to brown in the skillet while you dice the rest of your vegetables, 10 minues. Saute the potatoes until they are just starting to crisp. 
  • Toss in the onion and peppers and season with salt and pepper. Stir to combine and allow the veggies to get tender, another 5 to 7 minutes, stirring as needed (you may need to toss in another tablespoon of butter).
  • Add the paprika, cumin, and cayenne and stir to coat. Allow the potatoes to really brown before removing from heat. Stir in the leftover chicken and mix to combine.
  • With your spatula, create 4 divots in the potatoes. Working quickly, arrange the cheese in each divot, creating a little nest for each egg. Gently crack an egg into each.
  • Slide into the oven and bake for 14-16 minutes until eggs are set. Pro tip - I always pull my skillet out of the oven a minute early. With all that heat, the eggs will continue to set as I garnish the dish and set the plates out (but I do love a runny yolk).
  • Meanwhile, make the chipotle cream. Whisk the sour cream (or crema) with 1 tablespoon of chipotle sauce. Taste and add more if desired. Season with salt and pepper and whisk in the scallions.
  • Garnish the skillet with fresh tomatoes, pico de gallo, scallions, and fresh snipped cilantro, if you have it on hand. Serve directly from the skillet.



I whipped this up in an oven safe skillet, perfect for 4 eggs, but if you are feeding a more, double up on your ingredients in the skillet and bake this in a 9x3 pan, cracking the eggs over the cheese right in the pan. Other great additions to this hash - fresh grilled corn right off the cob, black beans, and diced jalapeno.
Pepper jack or Monterey Jack would be great substitutes for cheddar cheese in this recipe! Remember, it's a clean out the fridge meal - so grab what you got!